Easy Crepes

 Crepes

INGREDIENTS

• 1 cup of All-Purpose Flour
• 2 cups of milk
• 1 tablespoon sugar
• pinch of salt
• 2 eggs, beaten well
• 4 tablespoon melted butter
• assorted jams for filling
• powdered sugar for dusting
• grapeseed oil for greasing pan (or some other non-flavored oil like vegetable oil or canola oil)

INSTRUCTIONS

1. In a large bowl add the flour, then pour in the milk, and whisk until very smooth. Then add the sugar and salt and beaten eggs. Then add the melted butter.
2. Dab some grapeseed oil on a paper towel and liberally grease a non-stick 12" skillet. Heat pan on high heat, until very hot.
3. Ladle out 1 serving of batter with a standard-sized soup ladle. Swirl batter around the pan, until it completely covers the bottom, but does not ride up on the sides. Your crepe will be easier to flip and remain more uniform in shape if you prevent the batter from riding up.
4. Once the batter looks dry on the top and the edges begin to turn golden brown, take a long, skinny metal spatula and slide it under all the sides, loosening it from the edge. Then raise up one side, gently grab it with your hands and flip!
5. Cook for 30-40 seconds on the other side until golden brown. Spread inside with butter and jam, or butter and fresh lemon juice, fold in half, and then in quarters. Sprinkle with powdered sugar on top. And serve immediately

NOTES

• These can be made a few hours ahead or even up to 2 days ahead.
• Line a large piece of foil with paper towels then slide them off as they are ready onto the paper towel.
• Assure all your crepes are stacked in the same direction (top-up or bottom-up) this will prevent them from sticking.
• Then keep refrigerated until ready to serve. To reheat microwave crepes in the paper towel until warm.